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Mild Butter Chicken Masala

By on November 22, 2017

This classic Indian recipe found its way into Delhi kitchens as a result of  recycling leftover tandoori (spicy roasted) chicken drippings.

Adding butter and tomatoes to the standard tandoori flavour has made the Butter Chicken Masala, one of India’s most popular dishes to date.

In India, the preparation varies according to regional preferences but here’s one that was adjusted for children intolerant of strong spicy flavours.  Try it at home!

Step 1 – Tandoori Chicken (serves 4-5 persons)
Chicken breast, thigh, drumsticks 1200g
Butter/oil for basting 50g
Chaat masala (ready mix) 5 g
(If not available, use lemon juice)
Cream 10 ml
Garlic (mashed into a paste) 50g
Ginger (mashed into a paste) 10g
Lemon juice 30ml
Paprika (instead of chili powder) 25g
Salt to taste
Onion rings/lemon wedges for garnishing

Marinade
Cumin powder 5g
Garam masala 10g
Ginger paste 25g
Lemon juice 30 ml
Oil 50 ml
Paprika (instead of chili powder) 25g
Saffron 0.5g
Yoghurt 200g
Salt to taste


Method
Remove the chicken skin and make incisions — three on each breast and thighs, two on each drumstick. Mix salt, paprika, ginger and garlic with lemon juice. Rub this paste on the chicken. Whisk the yoghurt in a large bowl; then add all the ingredients for the marinade. Rub the chicken with the marinade and leave it for five or six hours in the refrigerator. For best results, keep overnight. Preheat the oven to 175C. Roast for approximately 20-25 mins at 240C. Baste with butter and roast for another three minutes.


Step 2 – Butter-based Sauce
Tandoori chicken pieces (see step 1)
Bay leaf 1
Butter 120g
Cinnamon sticks 2
Cream 150ml
Garlic paste 50g
Ginger paste 50g
Green cardamoms 10
Chopped coriander leaves 15g
Honey 15 ml
Paprika/red chili powder 5g
Tomatoes, finely chopped 900g


Method
Melt half the butter in a saucepan, add the bay leaf, cardamom, cinnamon sticks and sauté them for 30 seconds. Add ginger and garlic pastes; and then cook till the water evaporates. Add tomatoes and salt; then cook till the tomatoes dissolve. Add two cups of water and let it simmer for five minutes. Strain the gravy through a soup strainer into another pan. Melt the remaining butter in another pan, add the strained gravy and paprika – the color will turn red. Bring it to a boil. Add the tandoori chicken pieces and simmer for ten minutes till the chicken becomes soft. Stir in the cream and honey. Serve garnished with the chopped coriander leaves.


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About Suparna Bose